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1
Season the turkey thighs liberally on all sides with the kosher salt and pepper and place on a plate or in a shallow baking dish along with the bay leaves and thyme.
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2
Refrigerate, covered, for at least overnight and up to 2 days.
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3
Preheat the oven to 200 degrees F.
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4
Remove turkey from the refrigerator and rinse well under cool running water.
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5
Pat turkey dry with paper towels.
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6
Scatter the bay leaves, garlic, thyme, and rosemary along the bottom of a high-sided baking dish or Dutch oven just large enough to hold the turkey thighs in 1 layer and add the turkey thighs.
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7
Add enough oil to cover by 1-inch.
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8
Place in the oven, uncovered, and cook overnight, until meat is fall-from-the-bone tender, usually about 15 hours.
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9
Transfer to a cooling rack and allow to cool to room temperature.
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10
Remove the thighs from the oil and pull the meat from the bones.
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11
Discard bones and skin.
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12
Pull or coarsely chop meat into bite size pieces and set aside until ready to prepare pasta.
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13
Strain and reserve confit oil, rosemary sprigs, and garlic cloves separately.
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14
(Confit may be made up to 1 week in advance and refrigerated until needed.
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15
Reserved confit oil may be refrigerated for up to 1 week as well and can be used in place of olive oil for savory applications.)
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16
In a large skillet over medium-high heat add 1/4 cup of the reserved confit oil and, when hot, add the onions and cook until softened, about 3 minutes.
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17
Add the mushrooms, 1/2 teaspoon of the kosher salt and 1/8 teaspoon of the pepper and cook, stirring, until lightly caramelized, about 4 minutes.
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18
Mash enough of the reserved confit garlic to measure 1 tablespoon and add this to the skillet along with the freshly minced garlic.
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19
Cook, stirring, for 1 minute.
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20
Add the reserved turkey confit and the al dente pasta and 1 cup of the reserved pasta cooking water, the remaining 1/2 teaspoon of kosher salt, and remaining 1/8 teaspoon black pepper and cook, stirring, until liquid is mostly evaporated and pasta and turkey are heated through, about 4 minutes.
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21
Add the parsley, stir to combine, and serve immediately, in shallow bowls, sprinkled with Parmesan, to garnish.
